St. Paul daily globe., 1887-05-29

MolaSSeS Tatfy-Take , cups molaSSeS,
! cup sugar. , table SpOOntulS vinegar,
butter about the size OF an egg, boil un-
til it gets hard when put it into cold
water. then pour into well-buttered
dish. let it cool until cold enough TO
handle. then pull until White.-MRS. f.
TETTIIGACH, No. FORBES street, st.
Paul.
COOKING POTATOES.
Take whole coll-boiled potatoes
roll in beaten egg and cracker crumbs,
drop in hot lard, and fry as doughnuts.
Another way: Slice raw potatoes
lengthwise. about an inch thick, spread
thin with butter, sprinkle with pepper
and salt, put i'll dripping pan and
bake.-MRS. j. +. WARREN, the AS
toria, ST. Paul.
CREAM BEER.
Two ounces tartaric acid, > pounds
white sugar, ) pintS water, juice of
a lemon; boil together ) minutes
when nearly cold add the we'll
beaten whites of 3 eggs and half an
ounce of essence Of Wintergreen: bottle
and keep it in cold place; table
SpoonfulS of this syrup to half Il goblet
OF water and one-quarter OF teaspoon
ful OF baking soda or saleratuS; stir un-
i'll it fCan!S.-MRS. AMY ID. COFFIN,
Shakopce. Minn.
FOR CORNING BEEF.
Zone hundred pounGs.) Three
quarters fb brown sugar, ) Id salt, , on.
soda. oz. salt petre. } gal. water. boil.
skim, let cool and pour over beef.-E.
l.. HAVEN. Montr0Se, Minn.
NUTMEG
To be properly grated should be from
below the end. instead OF the stem end,
else it will crumble in the grating.
"GEANDMA'S" LoP LoDY.
Cold So BiScui Make rich pud-
ding sauce by boiling together quart
OF water. cup sugar, butter the size of
an ordinary egg and one tablespoon
-four; wet with cold milk or water be-
fore adding it to the mixture: flavor
with nutmeg; split in halves the cold
biscuit, drop tlem into the boiling
sauce: serve mmediately.-MRS. NJ. a.
MONTGOMERY, Billings, Mont.
BEEF ROLL.
Take pounds of round beef about 15
inches thick; pound it well; make a
dressing OF stale bread enough to cover
it well: season dressing with butter size
of an egg, l egg, salt, pepper and sage
to taste: spread the dressing on the beef,
roll it up, tie with string. bake with
wafer in tin for two hours; to be eaten
warm, OF it is very nice for cold lunch.
Mis-. &. L. W,ALDRoN, Dodge Center,
MINI.
HASH.
Take cOrned beef and put into a tray
and chop fine; then put in twice the
amount of potato that you have of meat
after it is all thoroughly chopped and
mixed put ii into frying pan with a
little water, Il generous piece of butter,
and salt and pepper TO taste; stir con-
flN~n r. i Il
but do not let il stay over the fire until
and this. with rolls, gems or griddle
cakes will make nice breakfast. An
other hash receipt, without potatoes, |
will give that makes a nice dinner dish,
if you have Il small family. Take pieces
OF cold roast beef and chop them fine,
and then put into Il saucepan With water
enough to cover, add good sized piece
OF butter, and pepper and salt to taste.
While it IS cooking toast some slices of
bread and lay them around SingIy on a
platter; then take small strainer with a
handle, and take out the
meat, putting the same amount
on each slice. Heat the gravy
again and then pour it over the toast
veal may be used in the same manner
-MEs. VI. LANLLNsoN, 533 Robert
street, st. Paul.
Hash can be made of . pounds round
beafsteak, stewed With a few onions
carrots and turnips; when cooked sea.
son with l teaSpU0nful OF mjlian curry
powder, and garnish with plain boiled
rlce.-MIS. Moss, 5IS Robert street, St
Paul.
CORN OYSTERS.
Six ears OF corn grated. 3 Boston
crackers roileu c, ; eggs. little salt
and pepper, drop with spoon in hot
lard;-MRS. y. II. PALMER, 4ST Mar,
Shall avenue. st. Paul.
MAPLE SYRUP.
Four lbs. brown sugar, 8 pints ho,
water, teaSponful alum. Boil ten min
utes and when done add teaspoonsful
vanilla, then stritiE.-MRS. ALBERT
LEE, Saltwater, Minn.r
LIVER DUMPLINtS.
Two pounds fresh raw liver. chop very
line, 3 large onions chopped fine
q eggs, tablespoon salt, teaspoon pep,
per, cup water, stir in enough flour SC
that 1t can be stirred easily with q
spoon: drop into q pot OF boiling water
and spoonful OF lard and salt. Boil q
minutes. 10 be eaten with Sauer llraut
ana potatoes. Mrs. j. Z. HESSEI., Lit
tie Falls, Minn.
Three and half pounds veal steak
ana . pound pickle pork, choppct! fine,
We!l-heaten eggs, butter the size Of III
egg. l nutmeg grated, / tablespoon salt
tablespoon pepper, $ square cracker.
rolled fine: mix I'LL together Ucayinw on
The crackcrS}, form into two loav,,S ant
roll them well in the crackers, piae,
thela IL the roaSter. sprinkle the cracker
thick OH the top, add / = pint of water
and roast 20 hours slowly; slice anr
serve co'd.-l. FLORENCE RosE, 81
Fourth street southeast, Minudcpoiis.
FRENCH ToAsT.
To2 eggs thoroughly beaten stir pin
OF sweet milk: dip your dry bread int,
The mixture till wet through; hay,
skillet lot, generously buttcred, laj
bread IN and brown quickly on boti
sides, put in h0I-cOyGred dish and sen.
TO table ut once.-Mi,S. J. DAEHow. 26;
Se!by aVenGh.
PEEiAI:ED Ham FOR SANDWICHES.
TO ruunds lean liam, wcll-cookcC
and iine!y chopped, add 8 small cucum
DER pickles, chopped fine, tablespoon
sugar. teaspoon made mustard, > eggs
tea.ei! light, Il cup melted butter, pep
per to TASTE.
PREPARED MUSTARD.
Pour = very little boiling water nvp
tablespoons mustard, q :,snuol
sugar. vinegar. tablespoon me!te,i !,ut
Icy. = tc;.sDnci salt, well boatcn vel!
2 OF iii egc.--SlI:s. e. 81. SEYaour. Still
water. Minn.
Ni:.iI LOAF.